raves and reviews

the sweet scoop

the sweet scoop

Happy New Year! It’s amazing how quickly twelve months flies by, but I can say resolutely that 2012 was one of my most delicious years yet. And whether dining at a new restaurant, eating my way through a food festival or whipping up something in my kitchen, I’ve been beyond fortunate for the opportunity to share my past year’s adventures in food, and love of all things culinary, with each of you. A sincere thank you for indulging me.

So begins a new year, a new chapter…with new resolutions. And if eating healthier, cooking more at home, or trying new foods tops your list for 2013, then Cooking Light’s The New Way To Cook Lightis just the resource to help you get cracking on those resolutions—and stick to ‘em! With over 400 bold-flavored, accessible recipes (including Soy-Citrus Scallops with Soba Noodles and Honey-Wheat Pizza with Pear-Prosciutto Salad), this standout cookbook demonstrates that eating lighter and healthier doesn’t mean you have to sacrifice flavor. Cooking with fresh, seasonal, high-quality ingredients and using the proper seasonings makes all the difference.

Hungry to dive in and get cooking? Find out where to grab yourself a copy here (available for tablet, too) or enter my giveaway below for the chance to win a special signed copy!

{ ENTER TO WIN }

Whatever you resolve—whether it’s cooking more at home, eating smarter, or sampling new adventurous cuisines Bourdain-style—I’d love to hear the food resolutions you’re tackling this year.

Just comment with your resolutions below, on Facebook, or tweet me @ThisGirlCanEat. I’ll be picking a winner next week to receive a copy of The New Way To Cook Light personally signed by Cooking Light’s Editor in Chief, Scott Mowbray.

Wishing you the very best of luck with all your resolutions & cheers to a happy, healthy 2013!

As if his plate wasn’t already full, Spike has recently teamed up with Captain Morgan to create unique recipes featuring the spiced rum and their newest signature liquor, Black Spiced Rum—a bold flavored Caribbean rum blended with natural spices. So how’d this new partnership come about? “I’ve always been a fan of Captain Morgan, so for me it was an exciting opportunity to partner with them. As a chef, it was kind of an adventure to create these new food and cocktail recipes for the brand. It’s been really interesting and a very fun campaign.” Spike shared with me.

And how he got creatively inspired? “Literally, I pictured myself in a pirate’s outfit on a pirate ship, sailing around the Caribbean and being inspired to create some really delicious food and drinks that incorporate Captain Morgan.” he mentioned. Aye aye, Captain Spike.

Spike was kind enough to share a few of his exclusive recipes, which are sure to spice up all your holiday celebrations. Enjoy!

Captain Morgan Spiced Sweet Potato Marshmallow Casserole

10 baked sweet potatoes

1 cup brown sugar

1 cup butter

1 teaspoon cinnamon

1 teaspoon clove

1 dash nutmeg

1 dash allspice

½ cup orange juice

¼ cup Captain Morgan® Original Spiced Rum

One (1) 16-ounce bag of mini marshmallow

Bake sweet potatoes on 375°F for 25-30 minutes, until tender. Remove pulp with a large spoon and place in a large bowl. Stir together the sweet potatoes, brown sugar, butter, cinnamon, clove, nutmeg allspice orange juice and Captain Morgan Original Spiced Rum. Salt and pepper to taste. Next, butter a casserole pan and layer sweet potato mixture then marshmallows. Do as many layers as you can, finishing off with the remaining marshmallows. Lastly, sprinkle brown sugar on top. Bake at 350°F for 20 – 30 minutes, or until topping is golden brown.

Black Apple Harvest

¾ cup apple sauce

1 teaspoon cinnamon

1 dash allspice

1 dash nutmeg

1 tablespoon crushed ginger

Juice from one lemon (save the rind)

0.25 ounces apricot liquor

1.25 ounces Captain Morgan® Black Spiced Rum

In a shaker, add ice and shake it like your momma taught you. Fill a rocks glass with ice, take a lemon rind and rim the glass. Next, take a thin slice of ginger and rim the glass and then put both garnishes in the glass. Pour cocktail through holes of the shaker. Cocktail should still have some apple sauce texture, but shouldn’t be thick. Lastly, drizzle with honey.

Note: If you don’t have apricot liquor on-hand or don’t want to make a run to the store, feel free to try without it.

Port Royal Punch (serves 25)

Two (2) 46-ounce cans of pineapple juice

3 cups mango juice

1 750 mL bottle of Captain Morgan® Original Spiced Rum

4.5 ounces of grenadine

3 oranges sliced thinly and quartered

3 cans of Sprite for fizz

In a punch bowl or large serving vessel, add the above ingredients and stir. Serve over ice in a punch glass – or glass of your choosing.

One tequila, two tequila, three tequila…more! How about 50+ of the best tequilas that Mexico has to offer? Recently opened Añejo Tequileria y Restaurante boasts one of the most extensive selections of tequilas, mezcals and sotols this side of the border—and serves them by the ounce, by flight or in a carafe. Add to that a menu of flavorful small plates from chef-partner Angelo Sosa and you’ve got yourself a fiesta.

Since opening in late January, the lively Hell’s Kitchen haunt has already received numerous accolades for its advanced beverage program, expertly crafted cocktails (recently rated #1 margarita in NYC), and Sosa’s series of intensely tasty tacos, tamales, dumplings, ceviches, guacs and more. So what better place to seek out some delicious Cinco de Mayo inspiration!?

Añejo’s Beverage Director and resident drink slinger, Joshua Wortman, shares a couple of the restaurant’s classic tequila-based recipes to help get your Cinco celebration started early. And to complement these festive libations (and soak up a bit of the agave-based spirit), try dipping a few warm tortillas into chef Angelo’s fresh and creamy red snapper ceviche. Check out the mouthwatering recipes below. Salud!

Muddle mint and agave in a julep cup or collins glass. Add crushed ice, then half of the tequila. Stir until glass frosts. Add more ice and the rest of the tequila. Garnish with mint sprig and three dashes of Peychauds Bitters.

Red Snapper CevicheRecipe from Angelo Sosa

1/2 pound red snapper, medium dice

1/4 teaspoon salt

2 tablespoons jalapeño, small dice

2 tablespoons tomatillo, small dice

2 tablespoons red onion, small dice

2 tablespoons avocado, medium dice

1/2 tablespoon pumpkin seed, toasted

2 tablespoons lime juice

1 tablespoons yuzu juice

Combine all ingredients together and mix well, until ceviche has a creamy texture. Serve in chilled bowls with warm tortillas.

Thanks again to Joshua and Angelo for sharing the love and happy Cinco de Mayo everyone!